Monthly Archives: July 2014

Hawaiian Brownie Sundaes

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Insanely Delicious!! The dark, rich chocolate in these Hawaiian-style brownies perfectly complements the sweet, moist coconut and macadamia nuts. Enjoy!

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Total Time: 1 hr 20 min
Prep Time: 35 min
Cook Time: 45 min

Ingredients

Brownies
Shortening, for preparing pan
1 teaspoon(s) cocoa powder, for preparing pan
1/2 pound(s) unsalted butter
1 pound(s) semisweet chocolate chips, divided
3 ounce(s) premium unsweetened chocolate
3 large eggs
2 tablespoon(s) chocolate syrup
1 tablespoon(s) pure vanilla extract
1 cup(s) sugar
2 tablespoon(s) sugar
1/2 cup(s) all-purpose flour
2 tablespoon(s) all-purpose flour
1 1/2 teaspoon(s) baking powder
1/4 teaspoon(s) fine sea salt
1 cup(s) coarsely chopped macadamia nuts
1 cup(s) sweetened flaked coconut

Chocolate Sauce
8 ounce(s) premium semisweet chocolate, finely chopped
1 cup(s) heavy cream
1 teaspoon(s) pure vanilla extract

For Serving
1 quart(s) premium coffee ice cream
1/2 cup(s) toasted coconut, for garnish
Fresh mint leaves, for garnish

Directions

1. Preheat oven to 350°F. Grease a 9-by-9-inch pan with shortening, then coat with cocoa powder. Set aside.

2. Place butter, 1/2 pound chocolate chips, and unsweetened chocolate in top of a double boiler or in a heat-proof bowl set over a pan of simmering water until melted and smooth, stirring frequently. Cool slightly. In a large mixing bowl, combine eggs, chocolate syrup, vanilla, and sugar. Add mixture to warm melted chocolate and cool.

3. In a separate mixing bowl, combine 1/2 cup flour with baking powder and salt, then stir into chocolate mixture. In another mixing bowl, combine macadamia nuts and remaining 1/2 pound chocolate chips with 2 tablespoons flour until nuts and chips are coated. Add nuts, chips, and coconut to chocolate mixture and combine thoroughly. Pour mixture into the prepared pan.

4. Bake for 12 minutes. Remove pan from oven, tap it several times to remove air from brownies. Continue to bake for another 12 to 15 minutes, or until a toothpick inserted into the middle comes out clean. Cool completely.

5. Make the sauce by placing chopped chocolate in a medium-sized mixing bowl. Place cream in a small saucepan over medium heat and bring just to a boil. Immediately remove from heat and pour over the chocolate and stir until smooth. Add the vanilla and stir until combined.

6. Cut brownies into 8 large squares and place on serving plates. Top each with two scoops of ice cream (about 1/2 cup), ladle with chocolate sauce to taste, and sprinkle with toasted coconut and powdered sugar. Garnish with mint leaves and serve immediately.

Over The Hump Old School Sound Check – The Undisputed Truth

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Happy Thursday #musicfriendsofTenaciousM!!

The Undisputed Truth was a 1970s Motown recording act, assembled by record producer Norman Whitfield as a means for being able to experiment with his psychedelic soul production techniques. Joe Harris served as main lead singer, with Billie Rae Calvin and Brenda Joyce Evans, formerly of The Delicates, on additional leads and background vocals.

Ralph & Russo Couture Fall 2014 Collection

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Ralph & Russo sent incredibly gorgeous pieces down the runway. From flirty tea length dresses, to chiffon high slit and heavily beaded gowns. Enjoy!

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Credit: Style Pantry

Chocolate-Popcorn Bark

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For the ultimate sweet treat, make up a batch of Chocolate-Popcorn Bark.

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Ingredients

1/2 cup almonds, coarsely chopped
6 cups plain popped popcorn
1/2 cup packed light brown sugar
4 tablespoons unsalted butter
2 tablespoons light corn syrup
Pinch of salt
1/8 teaspoon baking soda
1/4 teaspoon vanilla extract
1 pound bittersweet chocolate, coarsely chopped
1 teaspoon coarse sea salt, optional

Preparation

1. Preheat oven to 350ºF. Spread almonds on an ungreased, rimmed baking sheet; bake until golden and fragrant, 5 to 7 minutes, stirring twice. Transfer to a bowl to cool. Reduce oven temperature to 250ºF; wipe off baking sheet.

2. Spread popcorn and almonds in a single layer on baking sheet. In a pan over medium heat, combine brown sugar, butter, corn syrup and salt. Bring to a boil; let boil 5 minutes. Remove from heat and stir in baking soda and vanilla. Pour brown sugar mixture over popcorn mixture and stir to coat. Bake for 1 hour, stirring every 15 minutes. Let cool, then crush slightly.

3. Line a rimmed baking sheet with foil. Place chocolate in a heatproof bowl set over a pan of simmering water. (Do not let water boil or let bottom of bowl touch water.) When chocolate is melted, pour it onto baking sheet; spread evenly. Top with popcorn mixture, pressing gently to adhere. Sprinkle with sea salt, if desired. Refrigerate until set, about 3 hours. Break bark into pieces and store in an airtight container between sheets of waxed paper.

Cheesecake-Stuffed Dark Chocolate Cake

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Start with a package of devil’s food cake mix for this decadent layer cake that’s filled with chopped frozen cheesecake bites and chocolate candy bars. The over-the-top cream cheese frosting is drenched with dulce de leche caramel sauce and topped with chocolate cookies.

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Ingredients

Unsweetened cocoa
1 (18.25-oz.) package devil’s food cake mix
1 (3.4-oz.) package chocolate instant pudding mix
3 large eggs
1 1/4 cups milk
1 cup canola oil
1 tablespoon vanilla extract
1 1/2 teaspoons chocolate extract (optional)
1 teaspoon almond extract
3 (1.55-oz.) milk chocolate bars, chopped (we tested with Hershey’s)
3 (16-oz.) cans homestyle cream cheese frosting
3 (7.75-oz.) boxes frozen cheesecake bites, coarsely chopped (Sara Lee)
1 (12-oz.) jar dulce de leche caramel sauce (Smucker’s)
Double chocolate rolled wafer cookies, coarsely broken (Pirouline)
Chocolate fudge rolled wafer cookies, coarsely broken (Pepperidge Farm)

Preparation

1. Grease 2 (9″) round cake pans, and dust with cocoa.

2. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; then beat at medium speed 2 minutes. Fold in chopped milk chocolate bars. Pour batter into prepared pans.

3. Bake at 350° for 32 minutes or until cake springs back when lightly touched. Cool cake in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Wrap and chill cake layers at least 1 hour or up to 24 hours. (This step enables you to split cake layers with ease.)

4. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on a cake plate. Spread with 1/2 cup cream cheese frosting; sprinkle with one-fourth of chopped cheesecake bites.

5. Repeat procedure with remaining 3 layers, frosting, and cheesecake bites, omitting cheesecake bites on top of last layer. Frost sides and top of cake with remaining frosting. Drizzle desired amount of caramel sauce over cake, letting it drip down sides. Chill until ready to serve. Decorate cake with rolled wafer cookies and remaining chopped cheesecake bites. Store in refrigerator.

No-Bake Chocolate and Peanut Butter Oatmeal Bars

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With a candy-bar-inspired top and a crumbly cookie base, each of these rich squares packs a double dose of that perfect pairing: chocolate and peanut butter.

No-Bake Chocolate and Peanut Butter Oatmeal Bars

YIELD:Makes 2 dozen

INGREDIENTS

Vegetable oil cooking spray
9 ounces chocolate wafers (about 40 wafers), finely ground (2 cups)
1 1/2 cups old-fashioned oats
1 1/4 cups confectioners’ sugar
1/4 teaspoon coarse salt
5 ounces (1 stick plus 2 tablespoons) unsalted butter, cut into small pieces
1 cup chunky peanut butter
3/4 cup plus 3 tablespoons smooth peanut butter
10 ounces semisweet chocolate, melted
1 1/2 ounces milk chocolate, melted

DIRECTIONS

STEP 1
Coat a 9-by-13-inch baking dish with cooking spray. Line with parchment, leaving a 2-inch overhang on the 2 long sides.

STEP 2
Combine wafers, oats, sugar, and salt in a large bowl. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined. Add peanut butter mixture to wafer mixture, stirring until combined. Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate for 30 minutes.

STEP 3
Pour melted semisweet chocolate over chilled mixture and, using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, at least 15 minutes.

STEP 4
Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny. Drizzle peanut butter over chilled chocolate. Drizzle melted milk chocolate over peanut butter. Refrigerate until hardened, about 15 minutes.

STEP 5
Use parchment to lift out chilled block of bars. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts. Let bars stand at room temperature for 10 minutes before serving.

Over The Hump Old School Sound Check – Gladys Knight and The Pips

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Happy Thursday! One more day to grind and shine!!

Gladys Knight & The Pips were an R&B/soul family musical act from Atlanta, Georgia, active from 1953 to 1989. The group was best known for their string of hit singles on Motown’s “Soul” record label and Buddah Records from 1967 to 1975, including “I Heard It Through the Grapevine” (1967) and “Midnight Train to Georgia” (1973). The longest-lived incarnation of the act featured Gladys Knight on lead vocals, with The Pips, who included her brother Merald “Bubba” Knight and their cousins Edward Patten and William Guest, as backup singers.

Gladys Knight & The Pips are multiple Grammy and American Music Award winners,and are inductees into the Rock and Roll Hall of Fame and The Vocal Group Hall of Fame in 1996 and 2001 respectively.

Credit: Wikipedia